Chicken xacuti

Cooking up something new gives me a high and this curry was no less exciting. A spicy hot Goan curry made from a blend of interesting spices. A recipe from my sister’s MIL and I had to do away with one of the ingredient mentioned, as poppy seeds are banned in Singapore. Nevertheless, the curry tasted great, and the whole family loved it. Indeed very happy with my first go at Konkan cuisine!

You need –

Chicken – 750 grams. Cleaned, washed and cut into bite-size pieces.

Grated fresh coconut- 3/4 cup

Garlic – 3 cloves

Spices

Whole dry red chilies – 4-5 or per taste

Cumin seeds – 1/2 teaspoon

Coriander seeds – 1 tablespoon

Black peppercorns – 1 teaspoon

Fennel seeds – 1/2 teaspoon

Carom seeds – 1/2 teaspoon

Cloves – 2

Cinnamon 1 inch stick

Star anise – 1

Turmeric powder 1/2 teaspoon

Onions,- 1, finely sliced

Salt to taste

Grated nutmeg – a pinch

Tamarind pulp – 2 teaspoon

Oil – 1 tablespoon or as required

Salt to taste

How to –

Heat a pan and dry roast the grated coconut till light brown. Remove and set aside. In same pan dry roast all the ingredients under spices till fragrant, Allow to cool and blend them along with the grated coconut, garlic into a smooth paste with water as required.